Chef de Cuisine - The Roosevelt, A Waldorf Astoria Resort

Responsibilities

Oversee daily culinary operations: Manage food preparation and production, ensuring consistency, quality, and adherence to cost controls to optimize profitability.
Develop and execute menus: Collaborate with the Executive Chef and Food & Beverage leadership to create and refine menus, incorporating seasonal ingredients and culinary trends.
Manage inventory and procurement: Oversee ordering, inventory control, and vendor relationships to maintain cost efficiency while ensuring high-quality ingredients.
Support financial performance: Participate in P&L reviews, manage food and labor costs, and implement strategies to improve operational efficiency and profitability.
Enhance guest experiences: Engage with guests and internal stakeholders, gather feedback, and support initiatives to elevate the dining experience.
Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment.
Uphold regulatory standards: Maintain compliance with health, safety, sanitation, and alcohol awareness regulations, ensuring the highest standards of guest and team member wellbeing.

Qualifications

A passion for spreading the light and warmth of Hospitality.
Acting with Integrity and always doing the right thing.
Inspiring others through Leadership.
A belief that Teamwork drives the best outcomes.
A sense of Ownership and accountability.
A focus on the Now, bringing urgency and discipline to every moment, knowing it can make a lasting impact.